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Fresh Spring Rolls

These are cool crunchy rolls unlike all the greasy appetizers I make and fatten my poor guests, This is a breath of fresh air, crisp and low in calories :-) . They are made and served chilled in Asian restaurants. They use cooked shrimp and chicken in their rolls, I have made a vegetarian version of it. You can find the rice papers in any Asian store, I found it at Wal-Mart. Makes a great appetizer.

Serves 6 : Makes 12 rolls

½ cup boiled and drained rice vermicelli

12 medium sized rice wrappers

12 sprigs of cilantro

12 lettuce leaves shredded (or whole as you like it)

1 cup of cucumber chopped into match sticks

1 cup carrots chopped into match sticks

2 leaves lettuce, chopped (I had to improvise with shredded cabbage)

For the dipping sauce:

3 Tbsp hoisin sauce

1 tsp finely chopped peanuts

Fill a large plate with warm water. Dip a rice wrapper into the hot water for a couple of seconds to soften. Lay it flat on a towel.

Arrange a few sticks of carrots, cucumber, cilantro, and a handful of vermicelli and lettuce, leaving about 2 inches uncovered on each side.

Fold opposite sides towards each other. Then cover one edge over it and roll it all together tightly down to the open end. Do the same to the rest of the rolls.

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…